As we mentioned last week, the Pub & Kitchen crew, gave Philly one of its first tastes of uber-trendy barrel-aged cocktails. And now it looks like they’re taking barrel-aging ahead of the Manhattan, Martinez and Negroni status quo. They’ve named their latest concoction the Dahlia, after Mexico’s national flower. It’s a combination of El Espolon Blanco Tequila, Fernet Branca, which lends an herbal component, Bittermens Xocalatl Mole bitters, and Agave Nectar that’s aged in a Tuthilltown whiskey barrel (as if any other would do) for three to four weeks. “We make a big batch of the cocktail and let it hangout in the barrels,” P&K; co-owner Ed Hackett told Grub Street. “It’s really cool to see and taste the change over the weeks.”
Hackett added that they already have their next barrel-aged experiment resting on wood. It’s a combination of dark rum and dried fruits they plan to shape into a summer style cocktail.
Earlier: Why Do Barrel-Aged Cocktails Always Seem to Be the Same Three Drinks?
